This light and airy lemon chiffon pound cake combines the best of both worlds - the tender crumb of chiffon cake with the buttery richness of pound cake. Topped with crunchy honey-glazed pecans, it's a sophisticated treat perfect for afternoon tea or special occasions.
Recipe Details
Ingredients
- 250g cake flour, sifted
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 225g unsalted butter, room temperature
- 300g granulated sugar
- 4 large eggs, separated, room temperature
- 2 tbsp fresh lemon zest (from 2-3 lemons)
- 60ml fresh lemon juice
- 1 tsp pure vanilla extract
- 120ml sour cream, room temperature
- 1/4 tsp cream of tartar
- 200g pecan halves
- 120ml pure honey
- 50g light brown sugar
- 1/2 tsp ground cinnamon
- 100g powdered sugar for glaze
- 30ml fresh lemon juice for glaze
Instructions
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Preheat oven to 160°C (325°F). Generously butter and flour a 10-cup bundt pan or 9x5 inch loaf pan, tapping out excess flour.
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In a medium bowl, whisk together 250g cake flour, 2 tsp baking powder, and 1/2 tsp fine sea salt. Set aside.
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In a large mixing bowl, cream 225g unsalted butter and 300g granulated sugar together for 5 minutes until light and fluffy. The mixture should be pale and increased in volume.
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Add egg yolks one at a time from the 4 large eggs, beating well after each addition. Mix in 2 tbsp fresh lemon zest (from 2-3 lemons), 60ml fresh lemon juice, and 1 tsp pure vanilla extract.
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Alternately add the flour mixture and 120ml sour cream to the butter mixture, beginning and ending with flour. Mix on low speed just until combined after each addition.
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In a spotlessly clean bowl, beat the egg whites with 1/4 tsp cream of tartar until stiff peaks form. The bowl must be completely clean or the whites won't whip properly.
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Gently fold 1/3 of the beaten egg whites into the batter to lighten it, then fold in the remaining whites in two additions. Use a large rubber spatula and fold gently to maintain airiness.
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Pour batter into prepared pan and smooth the top. Bake for 60-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
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While cake bakes, prepare honey-glazed pecans: In a skillet over medium heat, combine 200g pecan halves, 120ml pure honey, 50g light brown sugar, and 1/2 tsp ground cinnamon. Cook, stirring constantly, for 5-7 minutes until pecans are toasted and coated. Spread on parchment paper to cool.
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Cool cake in pan for 15 minutes, then turn out onto a wire rack to cool completely.
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For the glaze, whisk 100g powdered sugar for glaze and 30ml fresh lemon juice for glaze until smooth. Drizzle over cooled cake and top with honey-glazed pecans.
Tips
Flour Power: Cake flour is essential for the light, tender crumb. If you must substitute, use 220g all-purpose flour plus 30g cornstarch, sifted together three times.
Room Temperature Rules: All dairy and eggs must be at room temperature for proper emulsification. Set them out 1-2 hours before baking, or place eggs in warm water for 10 minutes.
Folding Technique: When folding in egg whites, use a gentle bottom-to-top motion, rotating the bowl as you go. This preserves the air bubbles that make the cake light.
Pan Preparation: For easy release, use a baking spray with flour, or butter the pan thoroughly and dust with flour, ensuring you get into all the crevices of a bundt pan.
Storage: Store covered at room temperature for 2 days, or wrap tightly and refrigerate for up to 5 days. The cake actually improves in flavor after a day as the lemon mellows.
Variations: Try orange zest and juice for a different citrus twist, or add 1 tablespoon of poppy seeds to the batter for lemon-poppy seed version.
Serving Suggestion: Serve with a dollop of lightly sweetened whipped cream and fresh berries for an elegant dessert presentation.